Characterizing Red Radish Pigment Off-Odor and Aroma-Active Compounds by Sensory Evaluation, Gas Chromatography-Mass Spectrometry/Olfactometry and Partial Least Square Regression
Crossref DOI link: https://doi.org/10.1007/s11947-017-1904-5
Published Online: 2017-03-29
Published Print: 2017-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Chen, Wentian
Karangwa, Eric
Yu, Jingyang
Xia, Shuqin
Feng, Biao
Zhang, Xiaoming
Jia, Chensheng
License valid from 2017-03-29